Augmentation de la teneur en composes phenoliques et de la capacite antioxydante du bleuet fermente (French and English text, Vaccinium angustifolium, Serratia vaccinii).

摘要

The purpose of this thesis was to isolate a microorganism from wild blueberry (Vaccinium angustifolium) fruit surface micro-flora, having positive effects on the phenolics content and antioxidant capacity during blueberry fermentation. Phenolic profiles obtained from blueberry fermentation have been characterized by high-pressure liquid chromatography (HPLC) and capillary electrophoresis. Antioxidant capacities of blueberry samples have been studied using the DPPH (2,2-diphenyl-l-picrylhydrazyl) method.; The novel bacterium, having a certain potential in fermentation, has been isolated from the blueberry fruit surface. Techniques used for characterization of the novel bacterium involve study of its biochemical profile and 16S rRNA partial gene sequencing. This novel bacterium pertains to the family Enterobacteriaceae, and presents important similarities with the gender Serratia. From these results, the suggested name for the novel bacterium is Serratia vaccinii.; Following conclusive in vitro and in vivo studies, fermentation of small fruits by the novel bacterium, Serratia vaccinii, could contribute to the development and production of new nutraceuticals having strong antioxidant activity. (Abstract shortened by UMI.)